Ingredients for Ground Lamb And Lentil Chili
- Olive Oil
- Garlic Cloves
- 1 medium onion, chopped
- Pure Chile Powder
- Mild Paprika
- Red Chili Pepper Flakes
- Red Cayenne Pepper
- Ground Cumin
- Ground Coriander
- Ground Lamb
- Dried Red Lentils
- Beef Broth
- Crushed Tomatoes
- Dried Oregano Leaves
- Dried Rosemary
- 1 ½ teaspoons salt
- ½ teaspoon sugar
- Fresh Ground Black Pepper
- Fresh cilantro, for garnish
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How to Make Ground Lamb And Lentil Chili
- Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
- Add 2 cloves minced garlic and 1 medium onion, chopped, and sauté until onions are translucent, about 2-3 minutes.
- Stir in 2 tablespoons chili powder, 1 tablespoon paprika, 1 teaspoon red pepper flakes, ½ teaspoon cayenne pepper (or more, to taste), 1 teaspoon ground cumin, and 1 teaspoon ground coriander.
- Sauté, stirring constantly, for another 2 minutes to toast the spices.
- Add 1 pound ground lamb and break it up with a wooden spoon, cooking until evenly browned, about 5-7 minutes. Drain off any excess grease.
- Stir in 1 cup brown or green lentils, 4 cups beef broth, 1 (28-ounce) can crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried rosemary, 1 ½ teaspoons salt, ½ teaspoon sugar, and ½ teaspoon black pepper.
- Bring the chili to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until the lentils are tender and the chili has thickened. Add a little water if it becomes too dry.
- Garnish with fresh cilantro before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
103 g
Sugar
24g
Fat
67g
Carbs
16g
